Characterization of Volatile Components of Tea Flowers (Camellia sinensis) Growing in Kangra by GC/MS

2011 ◽  
Vol 6 (8) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Robin Joshi ◽  
Poonam ◽  
Rikki Saini ◽  
Shailja Guleria ◽  
Garikapati D. Kiran Babu ◽  
...  
Keyword(s):  
Supercritical Fluid ◽  
Camellia Sinensis ◽  
Methyl Palmitate ◽  
Headspace Analysis ◽  
Volatile Components ◽  
Linalool Oxide ◽  
Germacrene D ◽  
Simultaneous Distillation Extraction ◽  
Volatile Flavour

Volatile flavour components of tea flowers ( Camellia sinensis) were isolated by two methods viz. simultaneous distillation extraction (SDE), supercritical fluid extraction (SFE), analyzed by GC and GC/MS and compared with headspace analysis (HS). The composition of the volatile components extracted by the three methods differed considerably. In SFE, phenylethanol (14.7%), linalool (7.9%), ( E)-linalool oxide furanoid (3.5%), epoxy linalool (1.6%), geraniol (2.3%) and hotrienol (1.5%) were major components. m-Xylene (2.6%), ( E)-linalool oxide pyranoid (5.4%), p-myrcene (5.2%), α-cadinol (4.3%) and methyl palmitate (2.9%) were major compounds isolated by SDE. 3-hexenol (2.1%) ( E)-4,8-dimethyl-1,3,7-nonatriene (20.9%) and linalool (35.1%) are major components in headspace analysis. Acetophenone and pheromone germacrene D is detected in tea flowers by all the methods studied. Floral, fresh and fruity odour of tea flowers is retained by SFE as there is very little loss of heat sensitive volatiles in SFE. The flavour isolated from SFE has superior quality compared to SDE.

scholarly journals Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 415 ◽  
Author(s):  
Kung ◽  
Chen ◽  
Chao ◽  
Wu ◽  
Lin ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Headspace Analysis ◽  
Extraction Methods ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Headspace Solid Phase Microextraction ◽  
Simultaneous Distillation Extraction

Hsian-tsao (Platostoma palustre Blume) is a traditional Taiwanese food. It is admired by many consumers, especially in summer, because of its aroma and taste. This study reports the analysis of the volatile components present in eight varieties of Hsian-tsao using headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled with gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). HS-SPME is a non-heating method, and the results show relatively true values of the samples during flavor isolation. However, it is a kind of headspace analysis that has the disadvantage of a lower detection ability to relatively higher molecular weight compounds; also, the data are not quantitative, but instead are used for comparison. The SDE method uses distillation 2 h for flavor isolation; therefore, it quantitatively identifies more volatile compounds in the samples while the samples withstand heating. Both methods were used in this study to investigate information about the samples. The results showed that Nongshi No. 1 had the highest total quantity of volatile components using HS-SPME, whereas SDE indicated that Taoyuan Mesona 1301 (TYM1301) had the highest volatile concentration. Using the two extraction methods, 120 volatile components were identified. Fifty-six volatile components were identified using HS-SPME, and the main volatile compounds were α-pinene, β-pinene, and limonene. A total of 108 volatile components were identified using SDE, and the main volatile compounds were α-bisabolol, β-caryophyllene, and caryophyllene oxide. Compared with SDE, HS-SPME sampling extracted a significantly higher amount of monoterpenes and had a poorer detection of less volatile compounds, such as sesquiterpenes, terpene alcohols, and terpene oxide.

scholarly journals Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3628
Author(s):  
Hui Ni ◽  
Qing-Xiang Jiang ◽  
Ting Zhang ◽  
Gao-Ling Huang ◽  
Li-Jun Li ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Sensory Evaluation ◽  
Freeze Drying ◽  
Interaction Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Phenylethyl Alcohol ◽  
White Tea ◽  
Simultaneous Distillation Extraction

The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylethyl alcohol. GC-MS-O and aroma reconstruction experiments showed 16 aroma-active compounds. Linalool, trans-β-damascenone and camphene were the major contributors to floral, sweet and green notes based on flavor dilution analysis and omission test. Linalool and trans-β-damascenone had synergistic effect to promote floral and sweet notes. Camphene and trans-β-damascenone had synergistic effect to reduce green and sweet notes. The study helps to understand the aroma of IWT and antagonism interactions among aroma-active volatiles.

scholarly journals Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples—Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction

2009 ◽  
Vol 2009 ◽  
pp. 1-6 ◽  
Author(s):  
Xungang Gu ◽  
Zhengzhu Zhang ◽  
Xiaochun Wan ◽  
Jingming Ning ◽  
Chengcheng Yao ◽  
...  
Keyword(s):  
Steam Distillation ◽  
Internal Standard ◽  
Soxhlet Extraction ◽  
Liquid Extraction ◽  
Volatile Components ◽  
Liquid Liquid Extraction ◽  
Flavor Components ◽  
Volatile Flavor ◽  
Linalool Oxide ◽  
Simultaneous Distillation Extraction

A simutaneous distillation extraction (SDE) combined GC method was constructed for determination of volatile flavor components in Pu-erh tea samples. Dichloromethane and ethyl decylate was employed as organic phase in SDE and internal standard in determination, respectively. Weakly polar DB-5 column was used to separate the volatile flavor components in GC, 10 of the components were quantitatively analyzed, and further confirmed by GC-MS. The recovery covered from 66.4%–109%, and repeatability expressed as RSD was in range of 1.44%–12.6%. SDE was most suitable for the extraction of the anlytes by comparing with steam distillation-liquid/liquid extraction and Soxhlet extraction. Commercially available Pu-erh tea samples, including Pu-erh raw tea and ripe tea, were analyzed by the constructed method. the high-volatile components, such as benzyl alcohol, linalool oxide, and linalool, were greatly rich in Pu-erh raw teas, while the contents of 1,2,3-Trimethoxylbenzene and 1,2,4-Trimethoxylbenzene were much high in Pu-erh ripe teas.

Formulation and Characterization of Mucoadhesive Microparticles of Cinnarizine Hydrochloride Using Supercritical Fluid Technique

2013 ◽  
Vol 10 (3) ◽  
pp. 317-325 ◽  
Author(s):  
Jayvadan K. Patel ◽  
Priyanka S. Patil ◽  
Vijaykumar B. Sutariya
Keyword(s):  
Supercritical Fluid

scholarly journals Biochemical characterization of specific Alanine Decarboxylase (AlaDC) and its ancestral enzyme Serine Decarboxylase (SDC) in tea plants (Camellia sinensis)

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Peixian Bai ◽  
Liyuan Wang ◽  
Kang Wei ◽  
Li Ruan ◽  
Liyun Wu ◽  
...  
Keyword(s):  
Gene Duplication ◽  
Camellia Sinensis ◽  
Biochemical Characterization ◽  
Specific Activity ◽  
Protein Sequences ◽  
Biochemical Properties ◽  
High Similarity ◽  
New Gene ◽  
Tea Plants

Abstract Background Alanine decarboxylase (AlaDC), specifically present in tea plants, is crucial for theanine biosynthesis. Serine decarboxylase (SDC), found in many plants, is a protein most closely related to AlaDC. To investigate whether the new gene AlaDC originate from gene SDC and to determine the biochemical properties of the two proteins from Camellia sinensis, the sequences of CsAlaDC and CsSDC were analyzed and the two proteins were over-expressed, purified, and characterized. Results The results showed that exon-intron structures of AlaDC and SDC were quite similar and the protein sequences, encoded by the two genes, shared a high similarity of 85.1%, revealing that new gene AlaDC originated from SDC by gene duplication. CsAlaDC and CsSDC catalyzed the decarboxylation of alanine and serine, respectively. CsAlaDC and CsSDC exhibited the optimal activities at 45 °C (pH 8.0) and 40 °C (pH 7.0), respectively. CsAlaDC was stable under 30 °C (pH 7.0) and CsSDC was stable under 40 °C (pH 6.0–8.0). The activities of the two enzymes were greatly enhanced by the presence of pyridoxal-5′-phosphate. The specific activity of CsSDC (30,488 IU/mg) was 8.8-fold higher than that of CsAlaDC (3467 IU/mg). Conclusions Comparing to CsAlaDC, its ancestral enzyme CsSDC exhibited a higher specific activity and a better thermal and pH stability, indicating that CsSDC acquired the optimized function after a longer evolutionary period. The biochemical properties of CsAlaDC might offer reference for theanine industrial production.

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